Description
Crying Tiger Buttered Steak is a deliciously seared rib eye steak served with a unique Thai-inspired butter that combines toasted sticky rice, tamarind, fish sauce, and chili flakes for a vibrant, savory, and spicy flavor. Served alongside classic mashed potatoes and blanched green beans, this dish balances rich, indulgent butter-infused steak with fresh, bright accompaniments.
Ingredients
Scale
Steak and Sides
- 2 x 200g (7 oz) rib eye or rib fillet steaks (or preferred steak cuts)
- 1 tbsp vegetable oil
- Blanched green beans, to serve
- Mashed potato, to serve
Crying Tiger Butter
- 2 tsp raw glutinous (sticky) rice
- 1 tbsp tamarind concentrate
- 3 tbsp fish sauce
- 1 tbsp lime juice
- 1 tbsp brown sugar
- 1 tbsp chilli flakes
- 1 small red shallot, sliced into fine wedges
- 2 tsp finely chopped coriander (cilantro)
- 250g (9 oz) unsalted butter, room temperature
Instructions
- Season the steaks: Remove the steaks from the fridge and season generously with salt. Let them sit at room temperature for one hour to ensure even cooking.
- Prepare the Crying Tiger Butter: Toast the glutinous rice in a dry frying pan over high heat until golden brown and fragrant, similar to the aroma of popcorn. Grind the toasted rice to a fine powder using a mortar and pestle or spice grinder. In a bowl, combine tamarind concentrate, fish sauce, lime juice, brown sugar, chilli flakes, and the toasted rice powder. Mix well, then fold in the sliced shallot and chopped coriander. Transfer this mixture to a large mixing bowl, add the softened butter, and mix thoroughly until fully combined. Shape into a log using cling film, wrap tightly, and refrigerate for 20 minutes until firm.
- Sear the steaks: Heat a large, heavy-based frying pan over high heat and add the vegetable oil once hot. Pat the steaks dry with paper towels and place in the pan. Sear for 2 minutes on one side, then flip and sear for another 2 minutes on the other side to develop a flavorful crust.
- Baste with Crying Tiger Butter: Lower the heat to medium and add two thick slices (about 1 cm each) of the prepared Crying Tiger Butter to the pan. Baste the steaks with the melting butter for approximately 1 minute on each side. This adds richness and infuses the steak with the spicy, tangy flavors of the butter. Remove steaks and let them rest on a plate for 5 minutes to allow juices to redistribute.
- Serve: Slice the rested steaks and serve with mashed potatoes and blanched green beans. Add extra dollops of cold Crying Tiger Butter on top, and spoon any leftover pan juices or warmed butter over the steak for added flavor and moisture.
Notes
- Allowing steaks to come to room temperature ensures more even cooking throughout.
- Toasting the sticky rice gives a nutty crunch and unique flavor to the butter; don’t skip this step.
- Patting steaks dry before searing helps achieve a good crust.
- Resting the steak after cooking is crucial for juicy, tender results.
- CryTiger Butter can be prepared ahead of time and stored in the fridge.
- Adjust the amount of chili flakes according to your heat preference.
- Prep Time: 1 hour 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Thai
Keywords: steak recipe, crying tiger butter, thai steak, ribeye steak, tamarind butter, spicy butter steak, mashed potatoes, green beans
